32. Storing of certain food
(1) Subject to subregulation (2), a proprietor of food premises or a food vehicle who sells, prepares, packs, stores, handles, serves, supplies or conveys food must ensure that ¾
(a) perishable food is kept at a temperature which will, as far as practicable, preserve it from deterioration;
(b) potentially hazardous food is stored or displayed at a safe temperature that ¾
(i) does not exceed 5°C; or
(ii) is not less than 60°C;
(c) any hot food storage or display unit or, as the case requires, refrigerated storage or display unit so provided is equipped with an indicating or a recording thermometer accurate to ±1°C with a numerical scale located to measure the operating temperature of the unit and placed so that the operating temperature can be easily verified.
(2) Notwithstanding subregulation (1) ¾
(a) potentially hazardous food that has been prepared or stored at a temperature not exceeding 5°C must, if so required, be heated by means of a suitable appliance and in such a manner as will ensure that the food is heated to a safe temperature as rapidly as possible, and in any case during a period not exceeding one hour; and
(b) potentially hazardous food that has been prepared or stored at a temperature of not less than 60°C must, if so required, be cooled to a safe temperature as rapidly as possible and in any case during a period not exceeding 4 hours.
(3) This regulation does not apply to frozen foods referred to in regulation 33.
(4) A proprietor who fails to comply with subregulation (1) commits an offence.